Food Focus

  • Trend Watch: Juniper, pineapple weed, chayote

    November 6, 2023
    By Katie Belflower We’re well into fall now, and Canadian operators are looking to add trending items to their seasonal offerings. RestoBiz and Technomic’s latest edition of Trend Watch focuses on juniper, pineapple weed, chayote and some of the restaurants that are featuring them on their menus. Juniper Juniper is a shrub bearing edible berries with a piney, ...
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  • QSRs get an early start on their holiday menus

    November 3, 2023
    We’re well into fall now, and we’ve already stared seeing holiday flavours making their way onto QSR menus. QSRs have been adding seasonal LTOs earlier and earlier each year, featuring flavours like pumpkin spice as early as August. This practice seems to apply to all seasonal favourites, including the holidays, which are starting to appear ...
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  • 2024’s top restaurant trends

    October 27, 2023
    We’ve seen so much change in the foodservice industry in the last few years, what does 2024 bring to the table? As the industry continues to recover, the labour market grows, and supply chain disruption slows, the competition will be fierce for restaurants to win over customers, boost loyalty, and build up the bottom line. What ...
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  • Celebrate fall with pumpkin on your menu

    October 24, 2023
    By Mark Plumlee Fall’s in full swing, and creating a seasonal menu can help attract attention for your restaurant, get guests excited to visit, and draw in a new crowd of customers. Nothing says fall like pumpkin on your menu! It isn’t just a flavour for spiced lattes, it can spice up every section of your ...
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  • Food holidays to celebrate in November

    October 23, 2023
    As we approach the holiday season, there are some food holidays to celebrate that can get your restaurant team and guests feeling festive a little early. Celebrating food holidays gives guests an extra reason to visit, lets you try out items on your menu, and attracts new customers. November offers some unique occasions, ending with some ...
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  • Creating a prix fixe menu for your event

    October 20, 2023
    As the holidays approach and events are hosted, there may be occasions when your restaurant is looking to change up your special occasion menus. Prix fixe is a set menu with courses and a set price, and it can offer something a little different for your guests – not to mention alleviating some of the ...
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  • Making alternative dishes a menu must-have

    October 16, 2023
    Are you seeing sales with the plant-based or alternative dishes on your menu? With dietary preferences growing and diners becoming savvier, operators need to prioritize the customer experience, along with menu clarity and accuracy, and their marketing goals, as they engineer menus that appeal to guests and raise revenues. Whether you are accommodating gluten-free, vegetarian, or ...
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  • Turn your restaurant into a Halloween haunt

    October 12, 2023
    Are you looking to get into the spirit this year to draw a crowd to your restaurant? Halloween isn’t necessarily a typical holiday for restaurants, but it’s a great way to attract families, set yourself apart, and develop a new clientele. According to studies, consumers spent over $10.6 billion on Halloween last year, and if ...
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  • How AI enhances the dining experience

    October 6, 2023
    By Dawn Castell The restaurant industry has always been at the forefront of innovation and adaptation, and today, it stands on the cusp of a technological revolution with the integration of Artificial Intelligence (AI) in customer service. From deciphering customer preferences to tailoring menus offerings, and implementing AI for seamless payment processes, we will delve into ...
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  • Honest marketing for your restaurant

    October 5, 2023
    Marketing is strategic, there’s no question about that, but businesses need to be careful that they don’t overpromise and underdeliver. When trying to get attention and increase visits, restaurants without a solid marketing strategy may find themselves with a line of disappointed customers. Authenticity is so important these days, from social media to sales, so restaurants ...
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  • Happy hour is back with a fresh look

    October 4, 2023
    Happy hour has made a comeback ever since the end of the pandemic and many people returning to the office, however, it’s looking a little different these days. The concept of smaller portion sizes, appetizers, and beverages is appealing to restaurants and to patrons as inflation and higher cost of living persist. Ranging anywhere from ...
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  • The next generation of diners

    October 2, 2023
    There have been countless studies on the dining habits of Millennials, Gen Z, and even the boomers, but the next generation to watch out for is the Alpha generation. Born after 2010, these school-aged customers are growing up tech-focused, globally informed, and have different likes and needs when they visit a restaurant. These factors make this ...
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  • Concepts to Watch: Stacked, Bergham, Tap & Barrel

    September 29, 2023
    By Katie Belflower Restaurant branding is vital to stand out and attract attention for your business. Every month, in Technomic’s Concepts to Watch, we highlight three restaurants that are demonstrating this across the country. In this edition, we are highlighting Stacked, Bergham, and Tap & Barrel.   Stacked Pancake House Chocolate Banana Pancakes Image Source: Stacked Pancake House Instagram   Facebook: ...
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  • Raise revenues for your restaurant this Thanksgiving

    September 28, 2023
    Thanksgiving is one of the most celebrated holidays of the year, so drawing a crowd can fill those seats and help you make this month’s revenue. With the cost of groceries rising nine per cent, and dining costs increasing about 8.8 per cent year-over-year, more people may be choosing to skip the hosting and visit ...
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  • Consumers are still sweet on chocolate

    September 27, 2023
    Chocolate has always topped the favourites list for desserts, with 86 per cent of Canadians having consumed chocolate within the last three months. However, from rising health concerns to flavour preferences, how can restaurants include sweet treats on their menu that will appeal to guests and raise cheque totals? Health vs. indulgence The ever-increasing desire to live ...
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